terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Selecting green cover species in the under-trellis zone of Lower Austrian vineyards

Selecting green cover species in the under-trellis zone of Lower Austrian vineyards

Abstract

The under-trellis zone of vineyards is a sensitive area through which vines cover a significant portion of their nutrient and water needs. Mechanical and chemical methods are applied to suppress competing and tall-growing weeds to ensure optimal vine growth conditions. In addition to higher operating costs and depending on the soil conditions, these practices might lead to a long-term reduction in soil fertility and biodiversity. The presented study aims to analyse the suitability and interspecies competition of a selected green cover mixture of five local herbaceous species as potential green cover mixture in the under-trellis area of Lower Austrian vineyards. A combined mixture of five herbs (Arenaria serpyllifolia, Thymus serpyllum, Potentilla argentea, Sedum acre, Sedum album) were planted (0,0625 m2 per plant) in the under-trellis area of two Lower Austrian vineyards in Rohrendorf (loess) and Zöbing (loess-sand). The research design involved a split-plot design with four plots, each plot with five vines. After 110 days plant performance and ground coverage were assessed on cover plant basis. The overall results showed promising growth rates of four out of five green cover species within the first year. The growth rates of T. serpyllum, P. argentea, S. acre, S. album ranged between 10,42-23,44% on both sites. A. serpyllifolia showed with 0,00-1,56% a reduced growth rate. Comparing the two sites, plant performance was higher in Rohrendorf with dominating loess, compared to Zöbing with increased sand content, potentially due to increased water and nutrient availability. Similarly, the results of the ground coverage showed differences with coverage rates of 12,15% in Rohrendorf and 3,68% in the Zöbing vineyards. In summary the study suggests a suitable site adaption of four analyzed green cover species in the first season. Further long-term experiments involving seeding techniques, grapevine interaction, soil analyses and additional green cover species are recommended.

DOI:

Publication date: October 9, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Markus Eitle1*, Marlene Milan2, Sabine Plenk3

1 IMC University of Applied Sciences Krems, Department of Business, Institute of Tourism, Wine Business and Marketing, Krems, Austria
2 Research Institute of Organic Agriculture Germany FiBL, Department Sustainable Farming Systems, Frankfurt am Main, Germany
3 University of Natural Resources and Life Sciences, Department of Landscape, Spatial and Infrastructure Sciences, Institute of Landscape Architecture, Vienna, Austria

Contact the author*

Keywords

green cover, under-trellis, sustainable vineyard management, Austrian viticulture, biodiversity, Vitis vinifera

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Addition of glutathione-rich inactivated yeasts to white musts: effects on wine composition and sensory quality

Glutathione plays a key role in preventing some oxidative processes during winemaking. This molecule limits the must enzymatic oxidation, reacts with caffeic acid and generates a colourless compound that prevents subsequent browning. It also has a protective effect on wine aroma, preventing the oxidation of the volatile compounds with a high sensory impact.

Read More

Role of anthocyanins and copigmentation in flavonol solubility in red wines 

Over the last years, due to climate change, several red wines, such as the Sangiovese wines, have been often subjected to loss of clarity due to the formation of deposits of fine needle-shaped crystals. This phenomenon turned out to be due to an excess of quercetin (Q) and its glycosides (Q-Gs) in wines. These compounds are synthesized to a large extent when grapes are excessively exposed to UVB radiations in vineyards[1]. Unfortunately, it is not easy to predict the degree of Q precipitation because its solubility strongly depends on the wine and matrix composition[2].

Read More

Design of microbial consortia to improve the production of aromatic amino acid derived compounds during wine fermentation

Wine contains secondary metabolites derived from aromatic amino acids (AADC), which can determine quality, stability and bioactivity. Several yeast species, as well as some lactic acid bacteria (LAB), can contribute in the production of these aromatic compounds. Winemaking should be studied as a series of microbial interactions, that work as an interconnected network, and can determine the metabolic and analytical profiles of wine. The aim of this work was to select microorganisms (yeast and LAB) based on their potential to produce AADC compounds, such as tyrosol and hydroxytyrosol, and design a microbial consortium that could increase the production of these AADC compounds in wines.

Read More

Mapping grapevine metabolites in response to pathogen challenge: a Mass Spectrometry Imaging approach

Every year, viticulture is facing several outbreaks caused by established diseases, such as downy mildew and grey mould, which possess different life cycles and modes of infection. To cope with these different aggressors, grapevine must recognize them and arm itself with an arsenal of defense strategies.
The regulation of secondary metabolites is one of the first reactions of plants upon pathogen challenge. Their rapid biosynthesis can highly contribute to strengthen the defense mechanisms allowing the plant to adapt, defend and survive.

Read More

Long-lasting flavour perception of wines treated with oenological additives considering the individual PROP taste-phenotype

The use of oenological additives is becoming a common practice due to the technological and sensory properties they provide to the wines. However, the number of studies focused on the impact that these additives might induce on wine flavor perception during wine tasting is still quite scarce. The aim of this work was to evaluate the effect of three different types of common oenological additives: two oenotannins (ellagitannin and gallotannin) and a commercial preparation of yeast mannoproteins on the long-lasting flavor perception (aroma and astringency).

Read More